James Martin Fish Recipes Salmon, Cod, Haddock, Tuna…
- Arbroath smokie fishcakes with chive sauce
- Arbroath smokie pâté with soft quails’ eggs and beetroot
- Arbroath-smokie cakes with chilli jam
- Avocado and smoked salmon mousse
- Baked sea bass with braised baby purple artichokes, asparagus and a white wine foam
- Baked whole trout with a watercress salsa verde
- Barbecued sardines
- Battered cod with chips and homemade tomato ketchup
- Beer and dill-battered cod with mushy peas
- Beer battered hake with mushy peas and tartare sauce
- Black pepper-crusted mackerel with a celery salad
- Blackened salmon with miso aubergine purée
- Cauliflower cheese with salmon
- Chilli and lemongrass glazed tuna steak with asparagus salad
- Coconut crab with stone bass
- Cod and chorizo orzo
- Creamy salmon pasta bake
- Curly kale and ricotta tortellini with pan-fried turbot
- Dover sole with chorizo, gnocchi and artichoke stew
- Dover sole with shrimps and steamed asparagus
- Dover sole with watercress and crab butter
- Fennel and saffron broth with pan-fried trout darnes and fennel frond tempura
- Fillet of halibut with watercress sauce and seasonal vegetables
- Fillet of lemon sole with kale and crab butter sauce
- Fillet of mackerel with warm pak choi, string beans and chilli jam
- Fried sole with ginger cream sauce and seasonal vegetables
- Gherkin salad with pan fried brill
- Goujons of sole with lemon and mushy peas
- Griddled lemon and parsley tuna with romesco salad
- Griddled smoked salmon on radicchio
- Grilled cod with lettuce hearts and a rich chicken and tarragon dressing
- Grilled lemon sole with Choron sauce
- Grilled mackerel and mackerel tartare with shallot rings, croûtons and coriander cress
- Grilled mackerel with gooseberry sauce, new potatoes and salad leaves
- Grilled mackerel with pickled turnip, asparagus and watercress
- Grilled salmon, braised cabbage with bacon and onions
- Grilled sardines with potato and tomato salad
- Haddock goujons, chips and tartare sauce
- Halibut with lychee, cashew nut and miso salad
- Halibut with sautéed mushrooms and potato wrapped deep-fried quail’s eggs
- Hastings Dover sole
- Herb-stuffed rainbow trout with beurre noisette and almonds
- Herbed tuna carpaccio with pickled cucumber and bean salad
- Herby beer-battered lemon sole goujons with chunky pea purée and rapeseed tartare sauce
- Herby couscous with butternut squash tagine and pan-fried black bream
- Hot and cold smoked salmon
- Hot and sour monkfish with kachumber salad
- Individual scallop and monkfish pies
- Kedgeree
- Kipper fishcakes with tartare sauce and watercress salad
- Kipper kedgeree
- Leek, smoked eel, whelk and clam pie
- Lobster and sea bass with carrot julienne
- Mackerel en croûte with gooseberry chutney
- Mackerel fillet with dressed crab, pickled vegetables and herb oil
- Mackerel with gooseberries, pickled onions and salad
- Mackerel with rhubarb chutney and orange and chicory salad
- Mild potato curry topped with smoked haddock and poached egg
- Miso halibut with teriyaki green vegetables
- Monkfish and pata negra ham with pea, ham and asparagus risotto
- Monkfish blanquette with duchesse potatoes
- Monkfish curry with lemongrass and lime leaf
- Monkfish tikka masala with roti
- Pan fried brill with sauce vierge
- Pan fried halibut with truffle poached egg, hollandaise and cavalo nero
- Pan fried monkfish with red wine sauce
- Pan fried salmon with sauce vierge
- Pan-fried cod with beurre noisette, griddled baby leeks and a red wine reduction
- Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach
- Pan-fried fillet of lemon sole with pea and sorrel sauce
- Pan-fried halibut with late summer vegetables and mussels
- Pan-fried halibut with sprout tops and a cockle, mussel and clam sauce
- Pan-fried mackerel with beetroot and celery salad
- Pan-fried rainbow trout with dwarf beans, peas and almonds
- Pan-fried red snapper with coriander Puy lentils
- Pan-fried salmon with aster tripolium and scallop broth
- Pan-fried snapper, couscous and nage of carrots
- Pan-fried trout with orange hollandaise and fennel and grapefruit salad
- Pan-fried turbot with champagne sauce, leeks and sprouts
- Pan-roasted potato tart with sardines and roasted tomatoes
- Pan-roasted turbot with ratatouille and chive beurre blanc
- Parsley and pea soup with smoked salmon fish cakes
- Pea and spinach risotto with pan-fried sea bream and pea oil
- Poached haddock and poached egg with mustard sauce
- Red snapper en papillote with lemongrass, coriander and a mitzuna salad
- Rhubarb chutney with mackerel and watercress
- Roasted cod with kumquat marmalade and green pepper dressing
- Roasted Dover sole with caper butter and sautéed broad beans and potatoes
- Roasted halibut with asparagus and a caper and butter sauce
- Roasted monkfish with classic French lentils
- Roasted sea bass with chorizo, red onion and cherry tomatoes
- Rockefeller cod with fennel salad and a classic white wine sauce
- Salmon and sorrel with vermouth
- Salmon and watercress pan bagnat
- Salmon coulibiac with roasted vegetables
- Salmon gravad lax with pickled cucumber, cucumber ketchup, mustard mayo and croûtons
- Salmon pad Thai
- Salmon vindaloo with coconut and peanut rice
- Salmon with sesame oil
- Salmon, scallop and mackerel pie with green salad and honey dressing
- Salt baked sea bass with pesto and crispy pancetta pasta
- Salt-crusted sea bass with runner bean salad
- Sea bass and lemon sole, with beurre noisette and Jersey Royals
- Sea bass with quinoa and herb salad, coriander mayonnaise and crispy onions
- Seared spiced tuna with chinese leaf salad
- Seared tuna with coconut chilli chutney and cabbage salad
- Seared tuna with glass noodle salad
- Seared tuna with radish salad
- Seared tuna with watermelon, ginger pickle purée and baby leaves
- Sesame salmon with tempura salmon and yuzu mayonnaise
- Shellfish sauce vierge with fried cod and sautéed courgettes
- Sichuan-style sea bass with wok-fried vegetables
- Singapore deep-fried hake with pad Thai noodles
- Smoked and confit salmon terrine
- Smoked eel with new potatoes, leeks and clam beurre blanc
- Smoked haddock cakes with wilted watercress and beurre blanc
- Smoked haddock omelette
- Smoked haddock Welsh rarebit with tomato chutney
- Smoked haddock with Welsh rarebit, tomato and chive oil
- Smoked mackerel croquettes with chilli jam
- Smoked salmon and cucumber timbale with a winter leaf salad and house dressing
- Smoked salmon and haddock fishcake with a chive beurre blanc and wilted spinach
- Smoked salmon and spinach tart with watercress pesto and salad
- Smoked salmon hash brown with poached egg and hollandaise sauce
- Smoked salmon mousse in croustades
- Smoked salmon pâté with melba toast
- Smoked salmon Scotch egg with chive beurre blanc
- Smoked salmon, prawn and cucumber mousse
- Smoked trout with green salad, a tarragon and cream dressing
- Snazzy smoked salmon pâté
- Sole meunière with brown shrimps
- Sourdough cod cheeks with spicy pea salsa
- Spiced tuna salad Niçoise
- Squid and brown shrimps with salt cod croquettes
- Steamed sea bass with bok choi, ginger, lemongrass and a rice noodle salad
- Stir-fried vegetables with seared tuna and a soy and sesame dressing
- Sweet and sour monkfish with deep-fried cabbage
- Tamarind seared tuna steak with melon salad and zingy dressing
- Tea-smoked haddock with herb gnocchi
- Teriyaki salmon with cabbage salad
- Teriyaki salmon with coriander salad and coriander mayo
- Thai sea bass with holy basil rice noodle salad
- Trout stuffed with onions and honey
- Trout with scallop mousseline, beurre noisette and almonds
- Vanilla cured salmon with cucumber ketchup, charred cucumber and pickled ginger
- Vodka and tonic battered cod with chips and tomato ketchup
- Vodka and tonic-battered haddock with mushy peas
- Whisky-cured salmon with beetroot and blinis
- Whisky-cured salmon with cucumber ketchup and chargrilled cucumber
- Whole poached salmon and lemon
- Whole roasted sea bass on a bed of tomatoes and black oilves, with crab croquettes
- Whole roasted sea bass with harissa paste, steamed potatoes and oregano
- Whole roasted trout with salsa verde, roasted new potatoes and lemons
- Wild mushroom quiche with smoked salmon salad
- Wild salmon with English asparagus and hollandaise sauce
- Wild salmon with sauce vierge
